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my first fruit yeast water bread

my first fruit yeast water bread

This was made with apple fruit water. It was partially proofed and then retarded overnight and finished proofing in the morning. Then the usual steps to complete. It's not perfect, but that OK 'cause it tastes great. Thanks to the folks on this for Forum for the inspiration.

baguette! Did the sour disappear? YW is a great replacement for commercial yeast if you don't want sour. That baggie is beautifully baked. especially love the dark crust and the super open crumb with irregular shapes that YW is known for. For a first YW bake you did exceptionally well.

Thanks. Actually, it tastes sweet and sour. Not a sharp or twangy sour, but a deep lactic one. It must have develop during the two flour builds and the overnight stay in the fridge. Originally, I wanted to bake it staight away, without the fridge involved, but ran out of time.

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